Sponges

Breton Shortbread

Name: Breton Shortbread
Prep time: 10 min
Yield: 6385 g
Ingredients: 1300 g Light brown sugar; 1500 g Unsalted butter 82%; 35 g Fine salt; 600 g Liquid egg yolks; 750 g Almond flour; 2000 g All-purpose flour T55; 200 g Baking powder

Ingredients

Target weight (g)

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Light brown sugarg

Unsalted butter 82%g

Fine saltg

Liquid egg yolksg

Almond flourg

All-purpose flour T55g

Baking powderg

Total6385 g

Preparation steps

1
Cream salted butter and sugar until pale.
2
Add egg yolks, mix.
3
Sift and fold in flour, baking powder and a pinch of fleur de sel.
4
Roll dough to 1.5 cm thickness between two sheets of paper.
5
Refrigerate 2h.
6
Cut 5-6 cm rounds with a ring cutter.
7
Place rings on tray (as moulds), egg wash the tops.
8
Bake 15-18 min at 170°C. Golden colour.

Nutritional values

Per 100g

Calories

469.3 kcal

Protein

7.3 g

Carbs

44.5 g

Sugars

20.8 g

Fat

28.8 g

Saturated fat

14.9 g

Fibre

2.0 g

Salt

0.9 g

Allergens

MilkEggsGluten

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